Cajun Shrimp and Cauliflower Rice

This hearty meal features Cajun-style shrimp seared in bacon fat, served on top of cauliflower rice that’s been cooked to resemble grits. We use bacon fat throughout the whole recipe, tying the whole dish together with a smoky flavor. Then we finish things off with crumbled bacon on top.

Cajun seasoning can be spicy. If you can’t tolerate the spiciness, then feel free to omit the cayenne pepper and chili flakes.

Yields 4 servings of Cajun Shrimp and Cauliflower Rice

The Preparation

Toppings

4 strips bacon*

¼ cup chopped fresh parsley

Hot sauce,to taste

Grits

1 tablespoon bacon fat

½ small onion, finely chopped

3 cups riced cauliflower

2 ½ cups chicken broth

1 ¼ cup almond flour

¼ teaspoon garlic powder

Salt and pepper,to taste

Shrimp & Seasoning

1 pound large shrimp, peeled and deveined, tails removed

½ teaspoon sea salt

½ teaspoon garlic powder

¼ teaspoon onion powder

1 teaspoon paprika

¼ teaspoon cayenne

½ teaspoon dried oregano

½ teaspoon dried thyme

1/8 teaspoon red pepper flakes

2 tablespoons bacon fat

¼ small onion, finely chopped

2 cloves garlic, minced

1 tablespoon lemon juice

*Save the bacon grease and then divide into 1/3 and 2/3 portions for the rest of the recipe.

The Execution

1. Cook the bacon strips until crispy, then set aside to cool. Reserve all of the bacon grease for the rest of this recipe.

2. Preheat a saucepan over medium-high heat. Add the bacon fat reserved for the grits into the pan. Sauté the onion for a few minutes, or until it starts to soften and turn translucent.

3. Add the rice cauliflower then stir for a few minutes and cook until it starts to soften.

4. Pour in the chicken broth and turn up the heat to bring it to a boil.

5. Turn the heat back down then add the almond flour, garlic powder, salt, and pepper. Cover the pan with a lid and simmer for 15 minutes. Stir it occasionally. If you need to thicken the grits then add more almond flour, but if they are too thick then thin it out with a bit more broth.

6. Rinse the shrimp with water, then pat them all dry. Mix together the salt, garlic powder, onion powder, paprika, cayenne, dried oregano, dried thyme, and red pepper flakes. Toss the shrimp with this seasoning mix, making sure that the shrimp is evenly coated.

7. Preheat a large skillet over medium heat. Add the bacon fat reserved for the shrimp, then allow it to head up and coat the inside of the pan. Add the shrimp, onion, and garlic. Sauté the shrimp for a few minutes until it’s all cooked through, then remove from the heat and drizzle the lemon juice over the top.

8. Scoop the grits into a bowl, then add a serving of the cooked shrimp on top. Chop up the cooled bacon then use to garnish along with some chopped parsley. Add a dash of hot sauce if you’d like.

This makes a total of 4 servings of Cajun Shrimp and Cauliflower Rice. Each serving comes out to be 500.45 Calories, 36.83g Fats, 9.77g Net Carbs, and 29.63g Protein.

This makes a total of 4 servings of Cajun Shrimp and Cauliflower Rice. Each serving comes out to be 500.45 Calories, 36.83g Fats, 9.77g Net Carbs, and 29.63g Protein.

The Preparation

Toppings

4 strips bacon*

¼ cup chopped fresh parsley

Hot sauce, to taste

Grits

1 tablespoon bacon fat

½ small onion, finely chopped

3 cups riced cauliflower

2 ½ cups chicken broth

1 ¼ cup almond flour

¼ teaspoon garlic powder

Salt and pepper, to taste

Shrimp & Seasoning

1 pound large shrimp, peeled and deveined, tails removed

½ teaspoon sea salt

½ teaspoon garlic powder

¼ teaspoon onion powder

1 teaspoon paprika

¼ teaspoon cayenne

½ teaspoon dried oregano

½ teaspoon dried thyme

1/8 teaspoon red pepper flakes

2 tablespoons bacon fat

¼ small onion, finely chopped

2 cloves garlic, minced

1 tablespoon lemon juice

The Execution

Cook the bacon strips until crispy, then set aside to cool. Reserve all of the bacon grease for the rest of this recipe.

Preheat a saucepan over medium-high heat. Add the bacon fat reserved for the grits into the pan. Sauté the onion for a few minutes, or until it starts to soften and turn translucent.

Add the rice cauliflower then stir for a few minutes and cook until it starts to soften.

Pour in the chicken broth and turn up the heat to bring it to a boil.

Turn the heat back down then add the almond flour, garlic powder, salt, and pepper. Cover the pan with a lid and simmer for 15 minutes. Stir it occasionally. If you need to thicken the grits then add more almond flour, but if they are too thick then thin it out with a bit more broth.

Rinse the shrimp with water, then pat them all dry.

Mix together the salt, garlic powder, onion powder, paprika, cayenne, dried oregano, dried thyme, and red pepper flakes. Toss the shrimp with this seasoning mix, making sure that the shrimp is evenly coated.

Preheat a large skillet over medium heat. Add the bacon fat reserved for the shrimp, then allow it to head up and coat the inside of the pan. Add the shrimp, onion, and garlic. Sauté the shrimp for a few minutes until it’s all cooked through, then remove from the heat and drizzle the lemon juice over the top.

Scoop the grits into a bowl, then add a serving of the cooked shrimp on top. Chop up the cooled bacon then use to garnish along with some chopped parsley. Add a dash of hot sauce if you’d like.